How to make
The seasoning ras el hanout is a ready mix bought from an Arab store.
Cut the lamb into bite-sized pieces and season them with salt.
Heat the olive oil and 1 tbsp. of butter in a pan over medium heat. Fry the lamb, by stirring occasionally, for about 15 minutes.
Meanwhile, clean and cut the vegetables into small pieces. Add them to the lamb and stir. Fry for about 10 minutes, or until the vegetables soften a little.
Add 2 tsp. of the ras el hanout seasoning and black pepper, mix well and transfer the food into a guvec or another cookware. Pour 1 cup (250 ml) of vegetable broth and bake in an oven at 320°F (160°C) with a lid for about 1 hour.
After the time is up, remove the lid and bake for another 15 minutes.
Meanwhile, make the couscous by pouring 1 1/5 cups (300 ml) of vegetable broth into a small saucepan and adding the other 1 tsp. of the spice ras el hanout.
Boil over medium heat, until the liquid from the couscous is absorbed. Stir periodically. When ready (try any grain), add 1 tbsp. of butter and mix well.
Serve the lamb with vegetables over the cooked couscous.
The Moroccan Lamb with Vegetables and Couscous is very tasty.
